Style Burnt Ends Charlotte BBQ Sauce Sweet Onion Purée Homemade Cornbread Smoked Mustard Cabbage

A classic reinvented

Matane shrimp, bay scallops, shellfish bisque, homemade beef bacon

Ô Champignon / St-Sauveur, Québec, cremini mushroom purée, smoked lion’s mane, roasted curly sparassis with gorria pepper, mushroom praline, Louis d’Or cheese

Nordic berries, citrus sour cream, homemade bagel chips, sweet clover vinegar pearls

Fresh pasta, lobster, shrimp, and mushrooms flambé with Pastis, citrus mascarpone, creamy bisque

Tartufat sauce, roasted hazelnuts, parmesan emulsion, lemon tomato jam

Roasted focaccia, grilled peaches and pistachios, pollen from the fields of Charlevoix, honey and Gorria pepper, blackcurrant cream Vinegar Captain

Boston, New York and hand-cut fillet Horseradish and condiments Mixed with roasted bone marrow Truffle emulsion Jerusalem artichoke chips Focaccia crouton

Duck foie gras, vanilla Jerusalem artichoke purée, currant coulis, gingerbread crumble, meat jus, homemade brioche bread